If you are looking for a quick family recipe that’s syn free, easy to batch cook and with hidden veg, here’s my go to chili recipe for an easy mid week meal.
One of the things I struggle with on Slimming World, is the amount of extra meal prep I end up doing making different meals for everyone. So, I love finding meals, that are Slimming World friendly and also loved by my family.
Now I know that meals on plan are healthy and therefore generally good for kids too, but I have two very fussy little eaters in my house! Finding something like this hidden veg chilli, we can all eat together, that’s healthy and even better can be prepared in advance, always feels like a little victory.
Because the sauce is so rich it coats the veg really nicely, so you don’t really notice they are there.
Obviously if you don’t have mini fuss pots in your house, save your self 10 minutes in the first instruction and cut your veg normal size instead (Or use a food processor, I just haven’t figured out how that attachment works on mine yet!) I wouldn’t recommend grating the carrot though, its great for baking, but if I do it in savoury sauces to disguise it, my kids tend to complain that the dinner is slimy!
- Fry Light cooking spray
- 1 Onion
- Half a courgette
- 2 carrots
- 2 sticks of celery
- 500g of beef mince (5% fat)
- 2 tablespoons of smoked paprika
- 2 tablespoons of cumin
- 6 tablespoons of tomato puree
- 1 clove of garlic
- 1/2 teaspoon of chilli (We don’t enjoy a lot of heat, so double this if you want more of a kick)
- 1 beef stock pot or cube made up with 300ml water
- 1 tablespoon of worcestershire sauce
- The first thing you need to do is cut all the veg very small. Dice the onion and then cut the courgette, carrot and celery and into thin strips, holding it together as you go and then cut again across the other way, making it into small cubes.
- Heat a few pumps of fry light cooking oil in a large pan on a medium heat and add the mince. Fry for 5 minutes, stirring and braking the mince up as you go with 2 wooden spoons till its browned.
- Add the onions and fry for 3 minutes stirring frequently. Then add the rest of the veg stir through and cook for a further 5 minutes. Meanwhile pop the rice on to cook.
- Now to build up the flavour. Stir in the smoked paprika, cumin, chilli, garlic & tomato puree and fry for a couple of minutes.
- Next make up the stock and add to the chilli. Bring it all up to the boil then turn down to a simmer for around 15 minutes or until reduced.
- Finally add the worcestershire sauce, season to taste and serve with rice.
I love this in a jacket potato for lunch and it also freezes really well.
If you make this, I’d love to see a picture – Tag me on Instagram or facebook @a_suffolk_mum